(never home)maker

Food for Runners: G-a-r-l-i-c

2012-05-27T05:40:00.000-07:00

Last time, we told you all about B-a-n-a-n-a-s -- one of Stephen's favorite foods. Today? Garlic, which is perhaps my favorite food of all. I can't think of many dishes we don't include it in. And it's another white food that's oh-so good for you.

Plus, it's a great grocery item you can buy on the cheap each week to enhance your diet.

Garlic "contains many flavonoid anti-oxidants like carotene beta, zea-xanthin, and vitamins like vitamin-C. Vitamin C helps body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals." (Nutrition-and-you.com)

Just "one clove a day can lower cholesterol by about nine per cent [and] other research has also linked the pungent bulbs to an uptick in carb metabolism, meaning food gets converted to energy more efficiently." (Runnersworld.com)

Here are some of our favorite garlic-infused recipes for breakfast, lunch, and dinner:

Madalene and Ross's Wild Garlic and Goat Cheese Frittata
Our Garlic-Basil French Toast w/ Avocado Butter
Deseree's Chili-Garlic Edamame
Jessica's Roasted Garlic Hummus
Lizzie's Roasted Tomato-Garlic Soup
Our Pumpkin garlic knots (or other varieties)
Heidi's Garlic Soba Noodles
Ashley's Rosemary-Garlic Grilled Corn
Amanda's Lemon-Garlic Kale Pasta
SeriousEats: Braised Eggplant with Tofu in Garlic Sauce
Katie's Grilled Garlic Asparagus Drizzled with Balsamic
Our Crusty Garlic Tuscan Herb Loaf
Emily's Garlic and Balsamic Roasted Brussels Sprouts
Diana's Rosemary-Garlic Farro with Chickpeas
Heather's Garlic Sauteed Kale and Mushroom Baguette

As I mentioned above, I toss garlic into most dishes we make at dinner. Sauteed with a little olive oil, garlic goes well with pasta, tofu, roasted vegetables, and even eggs!

What's your favorite garlic dish? Please leave a link in the comments below to add to the recipe inspiration!

If you hop onto neverhomemaker.com, you'll notice some wild design changes. I'd love your feedback on these. We're still working out the kinks with comments and some spacing issues. Overall, I'm hoping the new design makes navigating all our content easier.

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Technical Difficulties

2012-05-25T18:15:00.000-07:00

I'm having one of those technology challenged days. Like, I drafted this awesome post about why garlic is good for you . . . in a Word document. And somehow I didn't save it. Yeah. Like a boss. So, that will be coming tomorrow.

But I wanted to say hi tonight. Hi! Here are some things that are coming up next week. In photos.

More important: What are you doing for the holiday? We have a lot of catching up to do. Gardening, cleaning, cleaning some more, and resting. It's been a tough sleep week.

Now, speaking of sleep, you can read about Ada's current sleep situation over on Writing Chapter Three. It's always changing. That's for sure!

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Eat Your Colors?

2012-05-23T17:58:00.000-07:00

I've always read that my dinner should be as colorful as the rainbow. Color means nutrients. Good choices. Health. So, imagine my surprise when -- unplanned -- dinner ended up in all shades of white/brown tonight.

Thing is, white doesn't need to be so bad. Especially when you consider the variety of stuff on this plate.

Brown rice is a great grain to accompany any meal.

Our favorite Baked Tofu -- cooked in the oven extra long tonight -- for an entire hour. Don't forget to flip a few times.

And something new! Roasted napa cabbage with onions. Absolutely delicious.

ROASTED NAPA WITH ONIONS

What you'll need . . .

1 head (is it called a head?) of napa cabbage
1 medium cooking onion
1 to 2 tablespoons olive oil (or other favorite oil, we used this stir-fry variety)
1 teaspoon chili oil
1 tablespoon red pepper flakes
Salt and pepper to taste

Method . . .

Preheat oven to 450 degrees F. Find a rimmed baking sheet.
Chop the napa into chunks and the onions, too. There's no right way. Then place atop the cooking sheet.
Mix together the oils, pepper flakes, salt, and pepper. Pour mixture over the napa and onions.
Then toss around to coat well. Bake in oven for 15 minutes. Then stir. Bake for another 15 minutes. Stir again.
And continue a bit longer until cabbage is browned to your liking. Serve warm and enjoy!

Ada's been eating solids for, well, a solid week now. Surprisingly, her plate was more colorful than ours was tonight. Check out what she's eating over on Writing Chapter Three.

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Good Question: Miles or Minutes

2012-05-22T17:52:00.000-07:00

Kimberly asks: "I am a relatively new runner and looking at training plans for my first 10K. I notice that some plans go by minutes while others go by miles. What's the difference between training with miles and minutes?"

I've always been slightly confused about why some training plans have you running a specific distance versus a specific time. To add to the confusion, the training plan I'm following at the moment has BOTH miles AND minutes prescribed. Easy runs, mostly in the 3 to 5 mile range, are written out by distance. While tempo and long run workouts are written out in time.

Why?!?!

Well, I'll be honest. I don't really know. I'm not a coach. I'm not even what I'd consider a competitive or fantastic runner. I can't exactly speak to why some plans go with minutes while other go with miles. I can, however, share the benefits I see through my experience with each type of training because I have prepared for races using both methods. So, I hope this answer is at least somewhat informative to you all.

I've been participating in road races for over 10 years now. And I found it helpful to train by time, particularly when I was a beginner. Especially for increasing long runs when my longest run ever was like 3 miles. I'm sure there are more technical reasons than this one, but even just mentally, increasing my time by 10 minutes sounded a lot easier than increasing my distance by a mile, for example. I used this method when I was preparing for my first 10K -- completing a few 60 minute runs before race day -- and I imagine that my pace was faster than 10-minute miles.

In other words, I was running 60 minutes, but likely going farther than a 10K. So, the approach prepared me well.

On the flip side, years and years later, I often don't run with a watch. As a result, I've been training by miles more and more. Mapping out routes and sticking to them is easy because it's simple to remember my two favorite 4-milers and 5-milers and my three best 8-milers. When I trained for my most recent half marathon, I depended on distance. I didn't want to dwell on my pace because coming back from pregnancy has been hard on my times. Instead, I felt the most accomplished by number of miles run and chose to ignore the speed at which those miles were completed.

But then there are those times I'm between plans and just running to run. So, I do neither.

Overall, I think I toggle between the two depending on my mood. A sort of "whatever works" scenario. If I'm feeling motivated by running 13 miles, I'll map out a route. During marathon training, if I had a 20 mile run ahead of me, I'd break it down by hours and live half-hour at a time until I reached around 3 hours total. Even with training for shorter distance races, I find I can win the mental game by training miles OR minutes day by day.

I try my best not to get hung up on either of the two and, instead, to train my best for how I'm feeling. I may not break the sound barrier, but with keeping a positive attitude -- thereby actually completing runs versus dreading them -- I've consistently improved my race times. Again, I'm not incredibly competitive, though, so you may find the following resources a bit more helpful.

Nike: Training Tip: Minutes versus Miles
Runners World: Minutes vs. Miles
COMPRESSPORT: Run Training: Measure by Miles or by Minutes?

How do YOU train? Miles or minutes? Or BOTH? I'd love for you guys/gals to weigh in.

Pssst: Check out a great sugar-free peanut butter cookie dough recipe today on Writing Chapter Three!

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Vegan Stuffed Eggplant

2012-05-21T12:57:00.000-07:00

VEGAN STUFFED EGGPLANT

What you'll need . . .

2 medium eggplants
3 cloves garlic, minced
1 small cooking onion, chopped
4 cups chopped red Swiss chard
1 can kidney beans, drained and rinsed
2 portabella mushrooms, washed and chopped
1 teaspoon tumeric
Salt and pepper to taste
1 cup tomato puree
Several tablespoons olive oil

Method . . .

Preheat oven to 375 degrees F. Line a baking sheet with foil, spritz with some olive oil, and set aside.
Cut off the stem of each eggplant, then cut in half. Scoop out a good amount of the meat. Then rub the inside with olive oil and sprinkle with salt and pepper. Set aside.
In a large pan over medium-high heat, toss in 2 tablespoons of olive oil. Then add the garlic and onions and cook until glassy. Add in the tumeric and cook for a couple minutes.
Toss in the mushrooms and swiss chard (I didn't include stems, but that's just my personal preference) and cook until wilted. Then turn off heat and toss in the kidney beans.
Stuff each eggplant with a portion of the mixture until all of it is used up. Then place in the oven for 15 minutes.
Take out of the oven and spoon tomato puree atop each -- as much as you'd like. I also sprinkled ours with some nutritional yeast and more salt and pepper. A bit of olive oil, too.
Return to oven and cook for another 15 minutes or until the eggplant is softened, but not mushy.

Here's a close-up of the stuffing. It's delicious!

Of course, you can stuff the eggplants with anything you want! I'm really into stuffing veggies lately -- if you missed 'em, I posted a recipe for Quinoa Stuffed Portabellas. It's just another great way to make a cheap meal as nutritious as possible.

What's your favorite stuffed recipe? I'd love some suggestions!

Today on Writing Chapter Three is more information about my decision to be a Stay-At-Home Mom. Mostly budget stuff, but there's a lot more to write on the topic. If you've ever considered being a SAHM but don't think it's possible, I hope this post helps!

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Demand and Supply

2012-05-19T05:12:00.000-07:00

One of the most frequent questions I receive related to my running these days is about increasing mileage and breastmilk supply issues. I thought it'd be helpful to post all this information, as I see it ringing true, in one place.

When I was pregnant (at 32 weeks, I think -- above), I took a breastfeeding class and asked a question about running and supply. The lactation consultant sort of looked at me blankly and said she didn't know, but thought probably a half marathon wouldn't be in the cards while EBF (exclusively breastfeeding).

By now, we all know this isn't true -- I've done several races these past 6 months, first chilly 10Ks to hilly 15Ks. So, how have I managed to continue breastfeeding exclusively AND train for a half marathon?

#1: I increased my mileage slowly. True, I started running 3 weeks postpartum. But I kept it in the 2 to 4 mile walk/run range -- it was more for mental sanity than physical fitness. The first 6 weeks of breastfeeding are particularly important because that's when supply is established. To be honest, I ~~couldn't~~ shouldn't have manage more than what I was doing at the time anyway.

After 6 weeks, I still didn't train with any structured plan. But I did increase my mileage with a weekly long run. It was helped to not sign up for a big race too soon after giving birth. Instead, I gave myself almost 6 months so I wouldn't need to rush into running. I did a few 10Ks in January, but with the idea that time didn't matter. I sincerely think this relaxed approach to training helped me build my supply AND ease back into being a runner without encountering injury or absolute depletion.

#2: I let Ada call the shots. Sure, it was hard in those early days with the cluster-feeding. There were times when I felt like I was glued to the couch for the entire afternoon and evening. I love hyperbole, but I'm being entirely serious. Glued. So, I would feed Ada -- no bottles -- during those times like it was my job. Which, sort of, it was. Waiting to run until Ada was done and then sneaking in shorter bursts of running on those cluster-feeding days (and, yes, skipping my workout sometimes) meant my body was getting the cues from Ada to produce more milk.

After all, that's what the cluster-feeding is for. It's the baby's way of telling your body that he/she needs more food. Supplementing with bottles of expressed milk in the first six weeks isn't terrible by any means -- but to play it safe, it's best to put baby to breast as often as possible because he/she is the most efficient at expressing milk and sending the signals to the body for HOW MUCH to produce. (In the early days, I wasn't able to pump much -- nor is pumping entirely advisable while things are regulating.)

#3: I guzzle water and when I'm full, I guzzle more. My water bottle is now an extension of my body. Hydration is absolutely key to maintaining good breastmilk supply. It's that easy.

#4: I consume enough calories and choose particular foods to fill my tummy. Training for a distance race taxes the body of a normal person. Training for a distance race taxes the body of an already taxed new mom and breastfeeding mom. Like whoa. I am hungry all the time, so I eat all the time. I mean it: All. The. Time.

If you've been following the blog, you know that I am not back to my pre-pregnancy weight even at 6 months postpartum. I haven't at all tried to diet, restrict calories, etc. while breastfeeding AND training. It would be silly. I desperately need the fuel for both activities, so I don't count calories and I listen to my hunger cues. I may not always choose the best foods, but I'm trying.

I also try to incorporate the following lactogenic foods into my diet:

Oatmeal (I observe a HUGE difference when I eat oats. HUGE!)
Fenugreek
Garlic
Nutritional yeast
Fats, like olive oil
Dark beer on occasion
Here are some more good foods, spices, etc.

#5: I get as much rest as I can. Luckily, Ada isn't a terrible sleeper. Sure, she has her moments, but I'm usually able to get at least 7 hours of (almost always interrupted) sleep a night. I've never been much of a napper, but these days -- I can doze even when the sun is shining in my face. If I'm tired and have the time, I do take the opportunity to rest versus catching up on emails or blogging. And sometimes rest means skipping workouts.

I'll be the first to admit that my training for the most recent half marathon was far from perfect.

My plan had me running 5 days a week, but I -- instead -- averaged 3 or 4. When I had time and energy, I tried to make up some of the long runs I missed . . . but I often skipped the other miles entirely and didn't look back. I still finished in a respectable time and got my fitness to a level closer to my pre-pregnancy days.

Overall, I treated running these first 6 months as a second . . . or maybe a third, fourth, or fifth priority in my life. My health and well-being came first. I'm sure some of you are thinking: "Shouldn't the BABY come first, Ashley?" No. The way I see it, if I'm not healthy and thriving, she won't be either -- especially since we have this symbiotic relationship right now. I make the time to eat and take care of myself so I can do the same for her.

Of course, she's a very, VERY close second priority. And then running comes in somewhere after that . . . along with e.v.e.r.y.t.h.i.n.g else.

You may have already read, but today on Writing Chapter Three I posted about Ada's first adventures with solid foods. I wouldn't exactly call her a foodie just yet . . . but she's getting more used to tastes and textures as each day passes.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Skinny Versus Healthy, Part II: Leading by Example

2012-05-16T19:29:00.002-07:00

Over the weekend, I re-read my Skinny Versus Healthy post from a couple years ago. So much has changed about my body image since I wrote it, especially after my pregnancy. Becoming an athlete, seeing my body's worth as more than just looks, is what first snapped me out of the disordered eating and treating-myself-poorly cycle.

You'd think having a baby would pretty much erase all my negative thoughts.

I created life. Within myself. Within my own body. Conceived, carried, birthed, and -- now -- sustain. I'd like to say I haven't had any issues with my weight and general shape, but that would be a total lie. Gaining almost 30 pounds in 9 months, no matter the reason, and then losing it again, though not quite all of it, surely has its mental ups and downs. I've tried my best to stay positive. And I know I'm doing well slowly but surely getting back to where I want to be.

But then there's this whole question of what "back" really is these days. Is it feasible for me to be in the same kind of shape I maintained in my mid-20s? As a child, I heard many, OK, MOST women talk about how they "used to be fit" but "then had babies" . . . so I always learned to equate having children with getting heavier and stopping activity. It was one of my biggest anxieties with getting pregnant in the first place.

As much as I've carved an identity for myself as a runner, in the back in my mind, a small part of me was scared that those days would forever be over.

But back to expectations. Of course I'd like to fit into all my old clothes. For the number on the scale to dip to where it used to rest for so many years. My "happy weight" as I hear it so often referred to. Now that I'm a mom. Now that my body has gone through this incredible transformation . . . what is reasonable?

Will my stomach ever flatten again? (Maybe?)
If it doesn't, will I ever get over it? (I hope so.)
As a mom, should I really care so much anymore? (Yes? No?)

I'm still trying to figure it all out. There will certainly be more to write on this topic.

What I DO know is that I have more to think about than just myself these days. I sometimes worry that my disordered past will somehow rub off on Ada. Having a daughter is a huge responsibility in this respect. Of course, all children pick up on things/habits/etc. from their parents, but statistically girls are much more likely to develop negative body image, eating disorders, etc.

The last thing I want is for my own troubles to influence how Ada someday sees herself.

It seems silly to worry so early about any of this. But I keep reading about children as young as 8 years old (and even younger) who suffer from eating disorders. My own struggles started with anorexic tendencies when I was 12. As hard as I try, I cannot pinpoint exactly where it all began. Or why I ended up binging/purging in my later teenage years. Or continued to struggle with food and body image for years and years after that.

I know for certain my parents couldn't have done much about it. But having gone through my own issues, can I help Ada?

I want to do my best to lead by example. To help Ada by cooking healthy foods for myself . . . and now for her (she had her first meal tonight!). Moving my body each day and sharing my love of sports/running (among many, many other activities). But there's got to be more I could do.

This is another one of those posts that has no real takeaway. But I'd love your thoughts on bringing up children with positive body image, especially if you have a sorted past of your own. I think all parents want a better life for their children. For me, this is just one of those areas where I don't want history to repeat itself.

Speaking of Ada Mae: Today is her half-year birthday. You can check out her 6-month update over on Writing Chapter Three!

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Stuffed Portabellas

2012-05-15T17:54:00.000-07:00

Quick recipe tonight. It's packed full of nutrients, too. I mean, I try my best to cook healthfully as much as I can -- but I favor pizza, garlic knots, and more bread. This isn't a secret. You've seen our recipes. I'm damn proud of them.

But part of lowering my sugar intake is finding new foods (or, in this case, rediscovering old favorites) to fuel myself with. PS: You also spy some Orange Pan-Glazed Tempeh from 101 Cookbooks.

STUFFED PORTABELLAS

What you'll need . . .

6 portabella mushrooms, washed and stems taken out
2 to 3 cloves garlic, minced
1 small cooking onion, sliced
1/4 cup pine nuts
2 handfuls baby spinach, rinsed
1/2 cup red quinoa (already cooked)
1/4 cup Greek yogurt
1/4 cup Parmesan
1 can white beans, drained and rinsed
2 tablespoons olive oil
Salt and pepper to taste

Method . . .

Preheat oven to 350 degrees F. Set aside a lightly oiled, rimmed baking sheet.
In a pan over medium-high heat, add 1 tablespoon oil, onions and garlic. Cook for several minutes until glassy.
Add in the pine nuts and cook for a couple minutes, until lightly browned. (Don't walk away: It will happen relatively quickly.)
Turn off the heat and toss in the spinach. Mix around until wilted. Add salt and pepper as you see fit.
In a bowl, mix together this stove-top creation with the quinoa, white beans, Parmesan, and Greek yogurt. Set aside.
In the same pan you just cooked in, heat another tablespoon oil until warm. Then toss on your mushrooms (you may need to do so in batches) and cook on each side until slightly softened (but not soggy -- you're still going to pop 'em in the oven).
Then arrange your mushrooms so they are stem-side up on the baking sheet. Stuff each with an equal amount of your filling mixture.
Then bake for 15 to 20 minutes, until the mushroom cap is tender.

NOTE: If you're making these ahead of time, you may wish to refrigerate the filling and then do steps 6 through 8 when you're ready to eat.

OTHER QUINOA FAVORITES:

Smoked Chipotle Quinoa-Bean Burgers
Red Quinoa Bread
Roasted Red Quinoa Tea
In-a-Pinch Red Quinoa Chili
Quinoa Ginger Snaps
Basic Quinoa Lunch Salad

And on Writing Chapter Three, you can catch some scenes from my first Mother's Day. We visited my hometown. Ada was a doll. I'm . . . a . . . mom!

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Conservative Approach

2012-05-14T18:43:00.000-07:00

It seems the only area in my life where I'm conservative is with my running. Well, and I guess now with my new job I'm also conservative with our money. Like whoa. But that's another story entirely. Today I'm writing about running . . .

My careful, conservative approach to running is where Stephen and I differ with our training and participation in the sport. Here's what I'm talking about:

I modify training plans to ensure I get more than adequate rest between challenging workouts. (I used to run 6 days a week. These days it's closer to 4.)
At the very first sign of pain/injury, I take immediately time off. (It wasn't always that way, I'd often see how long and how far I could go on an achy knee or tight hamstring.)
During my pregnancy, I took things easy -- laying off speed and mileage as my body told me to. (Toward the end, I was still running, but could probably walk that fast today!)

As I've written, I haven't always been this way. But as I've matured into a (very) late-20s runner, I feel less urge to stress my body to the max. With time, my preservationist ways have paid off. I am still in relatively great shape, but rarely feel sore. I'm still participating in races and getting closer to my pre-pregnancy paces, but without aggravating my old IT-band injury or having new pains crop up.

What am I getting at? I don't really know. I just completed my most recent week off from running after the half marathon. Another conservative thing I do is take a week off after particularly hard races. Or training cycles. It refreshes my legs and my mind. After this specific week off, however, I'm feeling something different.

New motivation. Like I've gotten a little TOO comfortable with being, well, comfortable. And I think I have finally decided on a few short-term goals to keep my training fresh.

I'd like to run 5 days a week again. I've been letting my training come last. Of course, with everything going on in my life right now, it's not the most important thing on my mind. But I feel the desire to get serious about sticking to the plan.
I'd like to, as I've written several times these last couple weeks, focus on speed. I traditionally take an unstructured approach to speedwork. For this training cycle, I'd like to do things by the book. With Stephen's help.
I'd like to start walking. Now that I'm home more and more, I haven't had as much general activity in my day. I think it contributes to skipping workouts, which might seem counter-intuitive, but the whole "a body in motion stays in motion" thing is really true.
I'd like to do a race by myself. Not that Stephen and I ever run together. But to be honest, it's sometimes difficult coming in 1,345th when your husband always finishes in the top 10 . . . and usually the top 5. Not that I need attention, but I'd like one race to be all about me.
I'd like to find a training partner -- even for a once-weekly run. This one is tough because I never feel like I know what pace I run. Or I don't want to feel pressure to keep up with someone. But I think it'd be good for me to join some group runs or just find a buddy to train with occasionally. It's something I've never really done.

I guess this is a much more personal journaling post than I originally thought. A mind-dump. No tips or tricks for you. But I will be focusing on speedwork and sharing with you Stephen's suggestions and help as I make my way through this training plan -- likely exchanging one running day for some cross-training.

Run 1 is complete. 3.2 easy miles. Through the rain and in the dark, but complete.

What are your current running goals? Is there anything specific you'd like us to post about? Summer is coming up, which means Stephen will be home from work and able to answer your training questions. Just leave a comment or email us at neverhomemaker [at] gmail [dot] com.

Don't forget to enter our COOKBOOK GIVEAWAY. And if you're keeping up with Writing Chapter Three, we posted several reader Med-Free Hospital Birth Stories. You can share your own, too. Just check out the post for the guidelines. Scenes from Mother's Day coming up tomorrow!

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Odds, Ends, and Cookbook Giveaway

2012-05-12T05:41:00.000-07:00

{ Giveaway now closed }

CONGRATS TO KELLI, who writes: "I'm a frugal foodie in the making!"

There are several things I've been meaning to write about these last several weeks. But none of them have warranted a dedicated post.

#1: I played around with the Celebration Cookie recipe to eliminate sugar entirely (using all maple syrup). And I made it a bar instead of a cookie.

MAPLE-CINNAMON WALNUT OAT BARS

What you'll need . . .

1 cup walnuts, processed into flour
1 cup oats, processed into flour
1 cup rolled oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
Pinch of salt
1/4 cup maple syrup
1 tablespoon golden flax meal mixed w/ 3 tablespoons hot water
1/4 cup almond milk

Method . . .

Preheat your oven to 350 degrees F. Lightly grease an 8" baking pan and set aside.
Whisk together your dry ingredients. Then add the wet and mix until combined.
Spread mixture into your baking dish and bake for 15 to 20 minutes, until golden on edges.
Remove and let cool before slicing.

#2: We're in a cookbook! And a fun cookbook at that. Check out Frugally Delicious for our Noodle Salad and Peanut Sauce recipe, as well as for recipes from these great bloggers.

They sent me two copies of the book -- one for myself and another for one of YOU! If you'd like to win one (1) copy of this book, please leave a comment with your name, email address, and the words "FRUGAL FOODIE" -- the winner will be chosen using a random number generator, on Friday, May 18th.

(Please wait until the DISQUS comment system loads or else I can't see your comments.)

#3: NatureBox, a monthly snack delivery service, sent us one of their snack boxes to try out. Inside, we found an array of healthy treats: Dried pears, peppery pistachios, smoky pumpkin seeds, zingy currants, and cranberry jubilee granola. They have a page for each month's box on their website, here's what was in ours.

Anyway, if you don't live in an area with a natural foods store or if you're just looking to have nutritious treats delivered to your home, just under $20 will get you a box delivered to your door. And for every box sold, NatureBox donates one meal to feed the over 14 million children in America who go hungry.

#4: Last, but certainly not least . . . I have a new job. If you haven't already read about it on Writing Chapter Three, you can head over there now. I'm planning to write much more on the topic, but wanted to get the big announcement out there.

Alright. I think that's about it. Happy Saturday!

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Vegetarian Reuben

2012-05-10T17:50:00.001-07:00

We're both getting a little bored of our veggie behemoth -- THE LOVER. Well, maybe not. Definitely not. But we thought it was time to make up a fresh sandwich to stuff ourselves with on weekends. Or weeknights. Like tonight. Yes. I just finished eating this beauty 5 minutes ago, which is why I hopped on here to share it ASAP.

Because I love you. And you. And you, and you, and you.

VEGETARIAN REUBEN

What you'll need . . .

Sliced sourdough bread
Sliced Swiss cheese
Sliced seitan (we used store-bought, but you can make your own, too!)
Sauerkraut (again, I'm sure you can make your own, but we got ours in the refrigerator section at Wegmans)
Russian dressing (see below)

SUPER SIMPLE RUSSIAN DRESSING (for 2 or 3 servings)

Just mix together . . .

8 tablespoons mayonnaise or Vegenaise
3 tablespoons ketchup
3 teaspoons horseradish

BACK TO THE REUBEN

Putting the sandwich together . . .

Toast your sourdough bread and set aside.
Depending on how many sandwiches you're making, use 6 slices of seitan for each. Lay them out on a large plate and fold two slices together to make three rows (into the shape the bread makes -- there's GOT to be an easier way to explain this, my brain is failing me).
Lay Swiss cheese atop the seitan and then heat in your microwave for about 1 minute. Until melted. Then take out of the microwave, top your bread, and then heap sauerkraut on top of that.
Then slather on the Russian dressing. Top with the other piece of bread.
Here's where it gets messy -- smash a bit and slice. Wipe off dressing with a napkin. Or lick it off your hands. Whatever works.

Here's an untouched photo of this tasty beast:

Oh, if you haven't yet tried the lover . . . you should. Here's what she looks like. Here's the recipe.

And for more tasty recipes, check out yesterday's post on Writing Chapter Three. A Mexican-inspired pizza with a Black Bean Tequila Shot Crust. We ate the entire thing on Cinco De Mayo. I'm too full from the reuben right now, near bursting, in fact, but could totally go for more pizza tomorrow.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Celebration Cookies

2012-05-08T14:01:00.000-07:00

I know, I know. Sugar. But I've been doing much better with it since my last post. I don't even feel like I NEED to eat dessert every day of the week, which is huge progress. Today's recipe is one created in celebration. I made them as a treat for a race well run.

Bonus: They're wheat-free, gluten-free, peanut-free, and vegan. BAM!

CHOCOLATE-ALMOND OATMEAL COOKIES

What you'll need . . .

1 cup almonds, processed into meal
1 cup rolled oats, processed into flour
1 cup rolled oats
1/4 cup cocoa powder
1 teaspoon Kosher salt
1 teaspoon baking soda
2/3 cup sugar
1/4 cup maple syrup
2 tablespoons flax meal mixed w/ 6 tablespoons HOT water
1/3 cup grapeseed oil
1 teaspoon almond extract

Method . . .

Preheat your oven to 350 degrees F. Line a baking sheet with parchment or lightly grease and set aside.
When you've finished processing all your dry ingredients into meal, put the almond meal, processed oats, oats, cocoa powder, salt, and baking soda in a large bowl and whisk until well incorporated. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, maple syrup, flax eggs (see above), oil, and almond extract. Beat until fluffy-ish.
Then add the dry ingredients to the wet and mix well.
Scoop heaping tablespoonfuls onto your cookie sheet. Bake for 10 to 12 minutes.
Let cool before eating.

Recipe yields one sheet of generously sized cookies that keep well in an airtight container for a week. While these guys were baking, I took a peek in the oven and was amazed at how well they were turning out. It's been a while since I created a cookie recipe entirely from scratch (and not just a variation of an old favorite).

They are chewy, chocolatey, and completely satisfying.

If you're in the mood for something fruity, check out today's recipe post on Writing Chapter Three. Strawberry pie with a rye-almond crust. One of my proudest baking creations in a long, long time. I definitely need to make more pies -- stat!

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

1st Postpartum Half Marathon: Complete

2012-05-07T11:37:00.000-07:00

First postpartum half marathon is officially in the books -- and though I didn't PR, I certainly surprised myself with my finish time. I've done many races since having Ada (several 10Ks and a 15K), but this was the first race that required me to be at the start line early in the morning. I also didn't start any of my long runs before 9AM the entire training schedule. Any of you breastfeeding mothers know that having plans early in the day means quite a bit of planning, especially if you have a baby who is finicky about taking a bottle.

Actually, I wasn't nervous at all about running the race . . . it was making sure my morning routine was perfect so I could be comfortable on race day and know that Ada had what she needed while I was away. So, start time was 7:30. Ada woke us at 4:30 to eat, we went back to sleep for an hour, and then Stephen and I carefully tiptoed around to get ready. I won't go into all the drippy details, but I pumped a bottle for when I'd be away, showered, got dressed, ate breakfast, and then pumped again so my chest wouldn't be bursting at the finish line. (OK. I do think I crossed the TMI line there, oh well!)

It all worked out pretty well, but I must admit that I don't love this new race day routine. Ada was still sleeping when Stephen's parents arrived. His dad took us to the start. His mom stayed behind to babysit. I feel like we go to the start exactly at the right time -- with 30 minutes to spare. Enough time to hit the restroom line three times.

Yes. Three.

Race day conditions were also perfect. Sunny, cool, and not humid like it had been all week. I could go into each and every detail, but here are the highlights:

The gun went off. The first mile was one of the best I've had in a race in a while because I feel like I appropriately lined up with people running my pace. I tend to start with slower runners and get tired passing people. There was a guy standing at the 1-mile marker giving times: 8:23 was my pace.
I think my hardest mile was between 3 and 4. It was still early on and I didn't know if I felt much like running the full distance. Whereas I used to be able to say "Oh, I'm going to run an easy 13 this Sunday" . . . now it's my max distance, so it's a much bigger deal.
But then I found myself next to a father and his teenage daughter running the race together. I chatted with them for a bit and told them they were living my dream of someday running a distance race with "my own daughter" . . . one of the first times I've said that and it's hit me that I am a mother.
Miles 6 through 9 were sort of a blur. I zoned out and missed the 7 mile marker, which made mile 6 feel like forever. But when I hit 8 -- I was super happy to have "skipped" a mile.
Also between 6 and 9, I had decided to pick up my pace after chomping on some Honey Stingers and getting a jolt of energy. Felt good to push myself again, since last year was a battle of holding back.
Right before I hit mile 10 I saw one of my friends on the course. She gave me a huge boost of confidence I needed because after picking up the pace, I felt like I might not be able to maintain the rest of the way. She told me I'd just cruise all the way down to the finish, and I held onto that imagery the rest of the way.
I got to mile 11 and felt strong. I didn't know where it came from all of a sudden, but the downgrade to the finish certainly helped. I didn't wear a watch, but I'd estimate that I started the race running around 8:30 miles and then settled into low 8s and in the final 2 miles upper 7s.
I all-out sprinted the last half mile and, as I approached the clock, was c.o.m.p.l.e.t.e.l.y shocked to see 1:48:40 and not 1:58:40!

My official finish time is 1:48:28 (8:14 pace). Two minutes slower than my best-ever half marathon time. I have no idea how I pulled it off because my long runs were consistently at 9-minute mile pace or slower. And on those long runs, I felt completely wiped.

Needless to say, I'm THRILLED with my finish. If you had told me at the beginning of my pregnancy that I'd be close to my old race times 6 months after childbirth, I would have laughed. Now I feel like a PR isn't far off. I'm extremely motivated to incorporate speedwork into my next training cycle. We just need to find a good race to run.

Any suggestions?

Stephen had a great day, too -- PRing and finishing 8th overall (there were about 1100 runners) with a time of 1:14:47 (5:41 pace).

And how did Ada fare? Extremely well. She not only took her bottle with no complaints . . . but she also went down for her nap as if we were home. This is a huge step forward and I'm feeling confident about getting out more. Thanks to grandma for her help!

Oh, and if you'd like to see scenes from our weekend, check out today's post on Writing Chapter Three.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Postpartum Fitness Challenge: Month 3

2012-05-04T17:21:00.000-07:00

I guess you could say I slacked this month on my fitness challenge (check out month 1 and month 2). Yet in other ways, I did a lot. Our half marathon is on Sunday, so the main focus the past several weeks has been on getting my long run distance up. I struggled with it -- A LOT -- mostly with finding motivation to run for nearly 2 hours when I could be eating a fantastic brunch and hanging out with Stephen and Ada.

My most recent long run was a practice half. Not with regard to speed, though. Just with not stopping home for supplies/etc.

The wind was absolutely wicked that day. Stephen said it slowed him down a good bit, too. I think I would have had more consistent mile paces between 8:50 and 9:00 otherwise. Even if not, I could bomb this weekend's half terribly and still know I could complete one in under 2 hours, which is my goal. Another goal: No stops at Porta-Johns along the way.

Last year, below, I stopped at almost all of them!

Here are last month's stats. And here's this month's:

Pushups: 45 (no change, but I didn't really push myself past this mark)
Chinups: Still 1 (same as above, I just didn't focus on upper-body this month)
Situps: 33 (up from 30 last month! w00t!)
Mile Time: ??? (Waiting on this one until after this weekend's half marathon)

My goals for the coming month with running revolve around speedwork. I've always done some sort of (very, very, very) loose speedwork, but noting in the recent past that actually challenged me to the point of improving dramatically. I did my first-time-in-a-long-time formal speedwork session last Tuesday -- eight 400s, two miles total, at 6:48 (mile) pace with 2 min rest between each repeat. Kicked my BUTT. But I know if I stick with them, I could get closer to my old race times, which would be great!

I also haven't gotten in any double workouts lately. This one has decided she HATES the BOB. Or being in strollers, in general.

Otherwise, a big focus -- as you already know -- has been on my diet. After Easter, my sugar consumption got farther out of control than it already was. As a result, I only lost one pound this month. Nothing like last month's 4 pounds. But there is encouraging news to this part! At Christmas, we had invested in a fancy digital scale. Before that, I had always weighed myself on an old-school one that was consistent, but needed to be calibrated each time. So, I pulled out that old one again this week. And I found that I'm really only 3 pounds above my pre-pregnancy weight, not the 6 or so I thought I was.

This puts me at 130 on the digital scale and 127 on the old one. (No photos this month -- there isn't any change.) I don't really care what the a.c.t.u.a.l number is, but to know I'm closer than I thought to my pre-pregnancy weight, which will be 127 on our new scale, has me thrilled. I definitely think by 9 months postpartum, I'll be back -- and that's what my midwife told me is a healthy rate at which to lose the weight.

Overall, I am feeling good about my activity level. I'm excited to start training seriously again after this weekend's half marathon. The sugar stuff is coming along slowly, and I still have a lot of trouble entirely eliminating it from my diet. I'll write more on that another time.

Here's to a great half marathon this weekend! What are you up to? Any races or other adventures planned?

And if you follow Writing Chapter Three, you can check out yesterday's video post full of questions and answers from our readers.

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The NEW 5-minute Naan

2012-05-02T18:25:00.002-07:00

I know I say this a lot, but I truly, truly mean it. This is my favorite recipe . . . ever. I came up with it on a whim this past weekend while I was toying around with our 5-minute naan. Thing is, that naan is good. But there has always been something missing. If we aren't eating quinoa or couscous as a side at dinner, I often mix together a quick bread of biscuit. And -- as you might expect -- naan makes a regular appearance at our dinner table.

The secret ingredient to this recipe is yogurt. Plain, low-fat. It adds a flavor and texture that's incredible. The secret method to this recipe is chill time. It gets better with each day it's in the fridge.

THE NEW 5-MINUTE NAAN

What you'll need . . .

1 cup bread flour
1/2 cup rye (or whole wheat) flour
Pinch of salt
1 teaspoon -- heaping -- baking powder
1/2 cup plain lowfat yogurt
1/2 cup water

Method . . .

Whisk together the dry ingredients. Then add in the water/yogurt. Stir until combined.
Then place atop a generously floured work surface and knead.
Refrigerate overnight (at least -- 2 days is better).
Divide into balls (I made 6) and -- again -- generously flour a work surface.
You'll want to flatten each of the balls until it's as thin as you can get it without holes.
Heat a fry pan over high heat and spritz a bit of olive oil in there. Then toss one dough disk on the hot pan and let cook for 30 seconds or so.
Flip over and then press down with a tea towel (photo above) to get all the nooks and crannies. Flip over again and then again. Until browned.
Repeat.
Slice and enjoy.

OK. We're obsessed with naan. Check out these other recipes if you are, too:

Fried Naan for Dessert
5-minute Naan
Banana Naan
3-hour Naan

And check out Writing Chapter Three for our most recent $5 dinner recipe: Stuffed Peppers. Also the best time we've ever made them. We were on FIRE this weekend!

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Vegan Vodka Sauce

2012-05-01T17:44:00.001-07:00

We don't often go out to eat. Our budget doesn't allow for it, and there are few local restaurants that we love. One of our favorites has this amazing penne alla vodka on the menu. You can order it plain or kicked up a notch with paprika. They call it "old school" -- and I always order it this way. We haven't been there in quite a while since Ada's bedtime usually coincides with when we dine out, and I've been missing the dish.

We don't have the rich ingredients, like heavy cream and butter, that typically go into this boozy sauce. So, I improvised. Made it healthier and more week night friendly.

VEGAN SMOKED VODKA SAUCE

What you'll need . . .

3 tablespoons olive oil
1 large onion, chopped
3 large cloves garlic, minced
1/2 to 1 cup vodka***
1 large (24 ounce) can of whole peeled tomatoes -- juice and all
1 cup almond (or soy, etc.) milk
1/2 tablespoon fenugreek
1 tablespoon smoked paprika
1 tablespoon red pepper flakes
2 cans (24 ounces total) canelli or white beans, drained and rinsed
Salt and black pepper to taste

***That's a lot of the hard stuff -- can vodka sauce get you drunk? No. But as a breastfeeding mother, I investigated how much alcohol actually makes it into the sauce. Several sources cited that 60% of the alcohol burns off almost immediately with the heat of the burner. So, with the 6 or so cups of sauce this recipe makes, the amount that actually makes it into each serving is -- at most -- a mere teaspoon.

Method . . .

In a large rimmed pan, heat 2 tablespoons of olive oil over medium-high heat. Add in the onions and garlic and cook for several minutes -- until onions are translucent, glassy.
While that's cooking, puree the whole canned tomatoes in your food processor. Set aside.
When the onions/garlic are ready, pour in the vodka. Cook for a couple minutes. Then pour tomatoes into the pan and cook for a few more minutes.
Lower the heat and add in the spices and the almond milk. Make adjustments by tasting the sauce and tweaking to what you like. We went heavy on the paprika, obviously, but that smoky taste is incredible.
Then after five or so minutes of the sauce simmering, scoop out two cups of it and put them into your food processor with the drained/rinsed beans.
Process until smooth and then return back to the pan. Stir well. Season with salt and black pepper. Use some right away and store the rest for up to a week (or freeze).

You might be wondering: "Why add the beans?" They were an afterthought if I'm being entirely honest. I mixed together what I thought would make a good sauce and it was soupy. Not nearly thick enough to cover pasta in any acceptable way. So, I used what we had in the pantry. White beans make the most sense.

I quickly discovered that one can wasn't going to do the trick. Two did. And that's that.

We ate ours first mixed with sweet peas stop some whole wheat spaghetti. And then again tonight, family style, over some farfalle with browned Brussels sprouts on the side. Initially I had planned to freeze the sauce and eventually make some sort of fun lasagne with it. Who knows. Might be worth another go this weekend. It's tasty, but has extra protein and far less fat.

Today on Writing Chapter Three, I wrote about why I should never say never when it comes to anything that Ada does or doesn't do. I thought I was a relatively chill mom, but I definitely have a long way to go.

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Weekday Pancakes

2012-04-30T17:49:00.002-07:00

I'd like to be the kind of person who thinks ahead. Reality is, I'm not. Stephen often (very sarcastically, of course) calls me "foresight Ashley" because there are so many instances when I just act before thinking. One classic example: Taking a shower when no towels are in the bathroom (or on the second floor, for that matter). I do that at least once a week and have to holler for Stephen to rescue me before the neighbors see something indecent.

At breakfast, I frequently let my appetite get ahead of me. Last week, in fact, I woke up craving a stack of fluffy pancakes. Couldn't get them out of my mind. With no time in the morning to follow a recipe, I figured cereal was a more likely bet. Then I thought about how, for a while, I had tried a seemingly fail-proof approach to keep this sort of thing from happening. I kept a container of dry homemade pancake mix on hand. But I haven't done that in at least a year.

So. I just tossed a couple ingredients into a bowl to see how it'd turn out. And . . . the resulting pancake was pretty fantastic.

To make quick vegan pancakes for two . . .

1 cup wheat flour + 1 tablespoon baking powder + pinch salt + 3/4 to 1 cup almond milk
Mix dry ingredients before adding wet.
Scoop heaping 1/4 cup amounts onto fry pan.
Enjoy.

I've fussed with pancake recipes in the past. This recipe? There's no way I can't remember it for life. Plus, a stack this simple satisfies me almost as well as more complicated varieties. To make them more interesting, all I'd do is add a handful of blueberries or chocolate chips. Maybe a dash of cinnamon or a splash of vanilla.

I thought it'd be nice to share this with you all on a Monday. You have four more days to try it out for yourself! Which leaves me wondering what quick and easy -- but interesting -- recipes do you routinely make for weekday breakfasts? I get caught in these loops of oatmeal blahs and cereal ehhhhs, if you know what I mean.

UNRELATED NOTE ABOUT TECHNICAL STUFF

Thank you, everyone, for your comments, especially on the sugar posts. I am s.l.o.w.l.y working my way through responding (I read every single thing you guys write to us -- but I get bogged down when I try to write back, it's hard to get uninterrupted time these days!), but I have a note about the site I wanted to bring to your attention. For whatever reason, sometimes DISQUS, our comment management system, doesn't load and the Blogger prompt comes up to let people leave comments. A few people end up leaving the sweetest comments using Blogger, but then I'm not able to see them on the site (I get them emailed to me) or respond because DISQUS then kicks in and covers them up, if this makes any sense.

Basically, if you've left a comment in Blogger and not DISQUS during the past that you don't see coming up (and/or I haven't responded) -- I'm not deleting or ignoring you. No, no, no. It's just the clunky nature of what I've set up and I'm sorry! I'm going to try and get it working better. Just know that your words mean the world to me!

That's it for now. Ada's just stopping by to say hi. Hi!

And over on Writing Chapter Three, I shared a video of ANOTHER baby A. No, we're not pregnant again (the title to the post confused a few readers -- oops!). As well, we're posting a Q and A post later in the week and are looking for your baby-related questions!

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Day 1 (Again)

2012-04-26T17:42:00.002-07:00

How's eating zero sugar going, Ashley? I've been quiet about it. I'm sure some of you are wondering. For a while, four whole days, in fact, it was fine. I had no desire to bake cookies at 9PM. Then I had a minor setback, but picked up the very next day. Then another setback. Then I was back on again.

And today. Well, today I definitely cemented my status as an emotional eater. Ada's been really cranky -- crying and whining almost all her waking hours -- and I haven't had many opportunities this past week to get a break from it all. Even when I am able to get away, I tend to have trouble letting myself relax because she's not a happy camper with sitters, even when they are her own grandparents. (She cries so much she starts choking. It's terrible! I feel like I hear her even when we're miles upon miles away.)

Plus, the only person she'll take a bottle from is this guy:

I'm not writing to complain about Ada. She's obviously going through some teething or a new developmental milestone. Or general 5-month-old crankiness is more like it, I'm sure. She's allowed. Still, it's wearing on me. And it's why I found myself baking brownies (this recipe) on a Thursday afternoon instead of fixing a healthy lunch.

What can I say? Baking is my release. Eating is, uhhh, the icing on the cakes . . . that I make?

Don't forget the peanut butter frosting!

(1 cup smooth peanut butter + 1 tablespoon olive oil + 2/3 cup (or more) confectioners' sugar)

Obviously, the recipes aren't my focus with this post. What I wanted to share was something I'm proud of. But first: GOMI. It's rare that (never home)maker makes an appearance over there. Actually, I'm quite flattered that people are reading . . . and, as many of you know, I welcome constructive criticism and like to respond. Anyway, I thought I'd respond directly to a few comments I read regarding my sugar issues and decision to blog about them.

1.) On this sugar-thing being an insincere and pathetic cry for attention. I'm not that calculated or desperate enough for blog fodder. It's something I've genuinely struggled with for a long while and seems to have reached such great heights -- 10,000 times worse -- since I started breastfeeding. (never home)maker is a healthy living blog, so -- naturally -- I decided to share it here with like-minded people who could perhaps help me.
2.) I'm really looking for some help with this one, where a poster said in so many words that I should grow up and simply put the sugar down. Please tell me how that's so easily done! I'm serious! I'd absolutely love a quick fix. For me, it's not that cerebral. I also think it has little to do with my mental or physical age. (And what I gather from all my readers' wonderful comments, I don't think it's that easy for most people.)

I digress. I know a lot of you GOMI ladies like cats (as do I), so I'm presenting this photo of Scully as a peace-offering.

Back to what makes me proud! After making this gigantic peanut butter covered piece of sugary deliciousness, I thought for sure I'd want to eat as much of it as I could handle. So, I dove in and grabbed a generous piece. And then something weird happened: I found it difficult to finish. Even now, several hours later, I'm not jumping at the chance to dip my finger in any frosting or cut myself another slice.

Though my non-detox sugar "detox" wasn't 100% successful or pure, s.o.m.e.t.h.i.n.g has changed in me. I seem to have lowered my tolerance just enough that I'm not eating gross amounts. Actually, the thought of eating more overwhelms me with an ick-factor.

As I wrote previously, my goal with lowering my sugar consumption isn't to eradicate it from my diet entirely. So, this small success is a major accomplishment (however far away I may be from my ultimate goal of going longer and staying stronger). I'm back to day 1 again, but it's OK.

Here we go again!

If you're not into the brownie recipe, check out Writing Chapter Three. Today I posted some tofu "meatball" recipe with an awesome saffron-ginger tomato sauce.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Peppery Polenta Bites

2012-04-25T06:07:00.002-07:00

Thing about that ratatouille recipe is that it doesn't fill us up on its own. That's why I made up these peppery polenta bites to accompany dinner. They were definitely an afterthought. We hadn't made polenta in a while, so I mixed up a batch because I thought it'd go well with all the veggies. Then Ada got fussy/tired/cranky right when I was about to pour it into a large baking dish and chill in the fridge. Her impending nap meant I had some more time to put it into our mini-muffin tin.

(My life is exciting, right?)

Anyway, if you haven't made polenta before, it's quite easy.

PEPPERY POLENTA BITES

What you'll need . . .

4 cups water
1 cup yellow cornmeal
Pinch of salt
1 tablespoon olive oil

Method . . .

Just add the salt to the water and bring to a boil.
Turn heat down to a simmer and whisk in the cornmeal 1/4 cup at a time. Stir vigorously to prevent lumps and bumps.
Add in the olive oil and keep stirring for around 5 minutes.
Then pour into a baking dish -- in this case, a mini muffin tin -- and chill in the refrigerator for a couple hours.

All you need to do to make them crispy and peppery is to preheat your oven to 400 degrees F. Spritz a baking sheet with olive oil. Then place your chilled polenta bites on the sheet. Spritz each with a bit of olive oil and then generously top with pepper. Bake for 30 to 40 minutes -- until crisp. Serve with dipping sauce of your choice. Or ratatouille goes great with them, too!

In other news, I finally bought a new pair of running shoes last night. For the first time in a year, in fact -- and I desperately needed them. I don't pay attention anymore to the specific mileage guidelines for when to get rid of shoes. Instead, I take each run as it comes and evaluate how my legs feel afterward.

These shoes felt dead these past couple weeks.

I tried on many different shoes, as a few of you wrote me to say the Nike Run + 2 and + 3 didn't feel the same as the type I'm used to. Stephen had me try on the Brooks Pure Connect (my heel felt so wobbly and lower than my toes -- didn't like it at ALL!), Saucony's Kinvara (eh...), and a few other more minimal types.

I tried on the Run + 2s and HATED them. Something about the decorative side plastic-y things didn't feel right on my feet. But when I slipped my foot into the +3s, I fell in love. Too bad the store only had the most obnoxious, neon color known to man. I edited to to mute it out. If you have sunglasses handy, here's the true color.

OK. Secretly -- and I guess now NOT-SO secretly -- I enjoy having a really bright, loud shoe. Makes me feel like I'll seem faster than I actually am when I lace up at races. I completed my first run in them yesterday (a blustery 5.5-miler) and they were glowing. But so was I. I get so anxious switching models of my favorite shoes. I've had bad experiences in the past, but I think I'm in the clear with this one. (PS: Thanks to the ladies who wrote me to help with making up my mind!)

Oh, yeah! And with several coupons and store credits (from using the store's loyalty card), I didn't spend the $100 retail price. Closer to $60. Nice.

Today on Writing Chapter Three I wrote a longer-than-it-needed-to-be post about our toy storage and cleaning situation. I'd love for fellow parents to let me know what they do to wrangle all their loot. My entire house looks like this one corner does right now.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Ratatouille for Two

2012-04-24T06:45:00.000-07:00

I have a few recipes in the memory bank for nights when I feel like cooking up something healthy with very little effort. Ratatouille is one of these recipes. I mean, what could be simpler/healthier/more satisfying than chopping up veggies, tossing them in a little olive oil + salt + pepper, and roasting for half an hour?

I don't know if what I make is considered a classic or particularly traditional ratatouille. My memory may have failed me with specific proportions throughout the years. But this is how we make it in our house. And if you need some veggies in your life, it's well worth trying out yourself.

RATATOUILLE FOR TWO

What you'll need . . .

2 medium cooking onions, chopped
5 large cloves of garlic, chopped
1 medium to large eggplant, peeled and chopped
1 large green pepper, chopped
1 large zucchini, chopped
4 fresh or canned tomatoes, also chopped
1/4 to 1/3 cup olive oil
1 teaspoon coarse Kosher salt
1 teaspoon (or to taste) black pepper
1 tablespoon dried Italian herbs

Method . . .

Preheat your oven to 450 degrees F. And you'll need a rimmed, non-stick baking sheet for this recipe.
As you may notice, all veggies are to be chopped. Coarsely is the thing to think of here. Like in one-inch chunks.
Once all your veggies are chopped, pour your olive oil, salt, pepper, and herbs into a large mixing bowl. Then pour in the veggies.
Mix with your hands until well-coated. Pour mixture onto your rimmed baking sheet and distribute evenly.
Place in the oven and set the timer to 20 minutes. Then take out and mix around.
Return sheet to oven for another 15 to 20 minutes, stirring once during that time to make sure everything cooks/doesn't burn.
Veggies should be tender but not mushy.

I love making this dish in the summer when I'm able to easily get all the vegetables locally. It's a fantastic feeling when we are able to pick most of them out of our very own garden, too. Which reminds me -- we're in the planning stages of this year's garden and simply don't know what to do.

Last year's planting was a bust and few of our veggies did well. Those that did were eaten by animals and bugs.

Since we have signed up for a CSA this year, we were thinking of making a more elaborate herb garden. Who knows. I figured mentioning it on the blog might get me to actually start planning. What are those of you with green thumbs doing this year?

If you're following Writing Chapter Three, we wrote a post about phase two of our cloth diapering process -- CLOTH WIPES. In our house, cloth diapering isn't a trend. It's a way of life!

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Running After Baby

2012-04-22T18:11:00.002-07:00

I finally got ~~a chance~~ the motivation to run my timed mile this afternoon. Unfortunately, I haven't had time to head to the track like I wanted, so I picked one of the flattest runs of pavement I could find. In typical procrastinator-Ashley fashion, I decided to run it after a failed attempt at a long run (it's SO COLD! and I'm already ahead of the LSDs prescribed on my half marathon plan) and after drinking a beer with a large lunch.

Excuses, excuses. But I'm happy with my time. Here's a quick rundown.

Pre-preg PR: 6:48
1 month PP: 8:05
2 months PP: 7:45
3 months PP: 7:29
5 months PP: 7:05

I shaved off 24 seconds since March 1st. And I did it without doing anything to quicken my pace. I think running longer distances has helped (my half is two weeks from today). Otherwise, I've just been doing a few intervals every now and again. I have only 17 seconds until I meet my pre-pregnancy PR. I feel confident I can meet that by the summer if not sooner.

I've received a lot of emails asking about running during my pregnancy and how it's going now. I thought rather than write back individually, I'd answer some of the more commonly asked questions in a quick post. For posts directly related to running during my pregnancy, head over to our Running Page and check out the section titled Running & Staying Active During Pregnancy.

#1: Do you think running during your pregnancy helped you bounce back afterward? If so, how much should I run?

In a word: Definitely. However, I wouldn't classify my running during pregnancy as hardcore . . . nor do I think pregnant women need to keep up an intense regimen to stay in shape during or after pregnancy. During the first trimester, I didn't necessarily have to, but I slowed my paces considerably. After my half marathon at 13 weeks, I dropped mileage also considerably. Toward the end of my pregnancy (around 35 weeks), I was jogging a couple miles at a time on our treadmill -- barefoot at 5.5 MPH. Those last couple weeks, a brisk 4-mile walk was my exercise of choice. Surely keeping up running has helped me get back in shape, but moving -- in any way, shape, form -- was really the key.

There were many times I had to take several days to a week off at a time when I had Braxton Hicks, which -- for me -- started at like 17 weeks. I'd get them every couple minutes all afternoon, for example. On those days, I was instructed to lay on the couch, drink lots of water, and not move a muscle. And I did what I was told. Other days, it was so hot and humid outside (great timing with being huge in the summer!) that all I could do was walk a mile or so. I kept an open mind and even used some light cross-training to keep myself moving.

As far as how much I think pregnant women should run in general? Obviously I can't tell you what will work for your unique situation. Keep in mind that I was able to run a half marathon during my first trimester because I had just come off a long season of marathon-training. Before I got pregnant, I was perhaps in the best shape of my life. I don't think pregnancy is a time to START training for long distance races or to try and meet any other fitness-related goals. My best advice is to roll with it. Take off the watch. Listen to your body and baby. There were more days than I wanted to admit that I just went for a walk or even rested. I did the best I could, and that's all you can really do. Pregnancy isn't the time to set goals or fret about the scale. And mile times? Forget about 'em.

#2: Now that you've run through a pregnancy and know what it's like, do you think you'll do it with future pregnancies?

My answer to this one might surprise you all. I don't know what I'll do for future pregnancies. I certainly want to try to stay active. And running is my favorite sport. However, there were certain aspects of running while pregnant that I truly didn't enjoy. My bladder was always squished and uncomfortable. Breathing became more labored as the weeks went on. I was always concerned with getting my heart rate too high or drinking enough water or making sure I didn't fall on my stomach (I'm prone to falling for some odd reason!). And I do wonder sometimes if running contributed to the number of Braxton Hicks contractions I ended up having. Overall, my experience was a good one. But there are days now when I'm running and I think: "Thank GOD I'm not pregnant. It feels good to not worry or feel uncomfortable anymore!"

I think a lot of it has to do with the individual pregnancy. I carried Ada low since day 1, which I'm convinced contributed to my discomfort. Other women write that running during pregnancy is a blissful experience. I had my ups and downs for sure. So, I guess my answer is: I hope to and will give it a good go. But it really will depend on my specific situation whenever we choose to have another child, which -- by the way -- isn't anytime soon!

#3: What has your biggest challenge been with getting back into shape after baby?

Physically, my speed is returning slowly but surely. Not necessarily as fast as I would like -- yet I can't believe that I'm able to run a near sub-7 minute mile 5 months postpartum. My biggest challenge physically has been some aches and pains in my pelvis, believe it or not. This month I've noticed a big difference for the better. For a while, though, I'd return from a run and just have a general ick-feeling. I may have started back too soon after giving birth, which I'll definitely have to think about with future pregnancies.

Oh, yeah. And being a breastfeeding runner is challenging. Timing runs around feeding sessions. The crazy dehydration. Etc. I am also holding on to a good 6-8 pounds of what I'm assuming is breastfeeding weight. At the end of long runs, I actually do feel heavier than I used to. Though, it could definitely have a big mental component to it.

But I think my biggest challenge has been motivation to run. I feel like I've stuck to my half marathon training plan as well as I've been able. However, there have been multiple times when I've skipped runs or shortened workouts because I didn't feel like running. Or Ada was cranky and emotionally I just didn't have energy. I've lost my desire to push through those daily nagging things that can make workouts fail. And I'm not terribly competitive anymore. I think in a way I lost it when I found out I was pregnant out of necessity to not overdo things. And now, I think it'd be helpful to get some of it back. It might help me with my training.

#4: What are your goals with running these days? Is it realistic with a newborn to train to PR?

Of course I'd like to smash my old race times. I'm amazed by women, like Jen, who can PR by minutes! They inspire me so incredibly much. But a I mentioned above, I just don't have the drive right now. I'm not doing the work necessary. Oh, I do have a goal, though. I would like to run a marathon in spring 2013. I may not be competitive right now, but I would like to finish 26.2 in under 4 hours. My DNF in 2011 left me a bit frustrated because I know for sure I could do it!

I hope to get to an emotional place where I feel like training hard sometime soon. Until then, I'm really happy with how far I've come since November. Balancing being a new mom with getting back into the groove athletically has been, for lack of better words, interesting. It's well worth the effort. And I'm learning new things about myself as new challenges are presented to me. My ultimate goal is to be a good role-model for Ada. I want her to see her mom enjoying being active for years to come.

Someday, I hope to lace up to a race with her. And just the thought of it makes me a little teary-eyed. I'm a runner for life and I can't wait to share my love of the sport with her.

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Freezer FAQs

2012-04-19T17:03:00.005-07:00

I think the best thing I did while I was pregnant was make a MONDO-batch of pumpkin chili and freeze it. Seven months later, we're still slurping the stuff on nights when we simply have no time to cook. What a life-saver!

We outlined our process in a post back in November. But we received quite a number of questions related to the whole thing. Too many to answer at the time, when we were caring for a newborn. But it's been almost 6 months. Time to revisit.

Are glass jars the best choice for freezing?

I don't know if I'd consider them the absolutely best choice ever for freezing. However, I don't know what would be. We try to stay away from too much plastic in our household (BPA), and wide-mouth canning jars are much less expensive than freezer-specific glass containers sold. They save space, too! Overall, breakage is the most noted concern of folks who wrote to me.

We haven't experienced any breakage, which we attribute to: 1.) Waiting to fill until the filler (in our case, the chili) cooled to room temperature (and then some in the refrigerator). 2.) Making sure to leave a good portion of empty space at the top of the jar to account for expansion. (We may have left even a bit too much room, but better safe than sorry!)

Does the food taste the same after being frozen for so long?

No. It actually does taste somewhat different. But we expected that. Not different in a bad way. But somehow the flavors have mingled in a new way. And the composition of the veggies/beans changed ever-so slightly. Like they were, well, frozen. A bit bloated is the only way I can think to describe it.

How long does frozen soup/etc. stay good once frozen?

We have a dedicated freezer in our basement set at a low, low temperature. I've read that our chili will stay good for up to a year. In a regular refrigerator/freezer combo, I have read anywhere from 3 to 6 months.

How do you keep track/label your jars?

Simple. We just use a Sharpie marker to write on the top of the jar.

What -- besides chili -- have you frozen?

Applesauce, mainly. And a few other types of soups. Now that we're running low on our supply, I'd like to make more soups, of course, but also stocks, cooked dried beans, pizza sauce, and purees in bulk.

One of our readers (Jodie) wrote that she freezes pancakes, cookies, and muffins. We don't have the right equipment right now, but I would LOVE to make up waffles and have homemade toaster waffles in the house. Need to get on that!

How did you choose the size of the jars?

We have a variety of glass Ball jars. We went with the large (I believe 32-ounce) because we realized that it would contain one complete meal for the two of us. We split it between us and have enough soup to feel full. With other items, like the sauce and purees I mention above, we will likely use the standard 16-ounce variety.

Another reader (Shady) suggests making up family-sized meals and freezing individual portions in muffin tins. I think that's a fantastic idea -- especially for foods we might want to munch on at lunch, when we often don't eat together.

What's the best way to thaw frozen food in jars?

If we have enough foresight, we try to get a jar from the freezer and let it slowly defrost in the refrigerator for a day or two. More often than not, however, we're rushing around in the evenings and make a last-minute decision to eat chili for dinner. On these nights, I put a large stock pot in the sink and fill it with warm -- not hot -- water and set the frozen jar inside. I change out the water a few times until the chili is loosened up and, when it can plop out of the jar, put it on the stove over medium heat and cook until warmed again.

For our entire process, you can check out the original FREEZE post -- the comments are especially helpful, full of tips from our readers. And if you have other questions, we'd be happy to answer them. We're not experts, but we've been through an entire round of freezing and eating now, so we feel like we're getting in a good groove.

Now it's just time to make some bulk meals again and reap the rewards later.

If you follow our home life on Writing Chapter Three, you have two posts to catch up on. The first is all about our new dinnertime routine (plus a tasty dinner idea!) now that we have a baby. And the second is about Ada's new love for momsicles. Yeah. That's right. Breastmilk popsicles.

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Pushing Beyond the 5K Mark

2012-04-17T15:21:00.005-07:00

At the beginning of the month, I set a new goal with my running. Not to get faster. Not to run more days each week. Not to PR at any races anytime soon. Nope. My goal is to run a 10K with the jogging stroller. Any pace. And today I got close!

But before we get to that. I have a short story from the weekend. I headed out running Friday morning. Finished two miles and decided to stop home for some water because I was super dehydrated. On the way. I tripped on my own foot and did a nose-dive into the pavement.

Ouch.

It's the second fall I've had this month. The first wasn't my fault. Still. I need to be more careful. I also think my shoes are to blame. I've been wearing them exclusively for a year.

The bottoms are wearing thin. And I've even poked a toe-hole.

I'll definitely be buying Frees again, though I don't think I'll be able to find the same model I've been running in for the past several years. They're a bit out of date by now. Anyone run in the current Frees (Run + edition, I realize there are many kinds) and know if there's much of a difference?

Back to my goal. Today was a gorgeous, sunny day. Stephen had dibs on running after work, which meant I'd have to somehow sneak in my 5-miler between two breastfeeding sessions, making dinner, and Ada's nightly naked time. (It's my favorite part of the day. She wiggles around -- sans cloth diaper -- just chatting away.)

Mid-afternoon, I decided to give it a go with my favorite running buddy.

The first three miles went great. After all, I've been through my 5K jogging stroller plan and comfortable with it for over a month now. But on the way back to the house, I couldn't help but sing Bob Seger's "Against the Wind" over and over to myself. Pushing a stroller against the extra resistance is SO HARD.

Thankfully, Ada was bundled appropriately for a warm, but windy day. I got a few questions about how I dress Ada for jogging stroller time. The answer: As I would dress myself if I wasn't running -- plus a blanket for cold weather. Or a lightweight blanket now that it's spring.

Unfortunately, I can never keep socks on the girl. I found multiple pairs stowed underneath that I had forgotten about.

I took a quick quarter-mile walk-break. No shame in it. And it was just what I needed to complete another 2.5 miles. Not quite a 10K, but I'm less than a mile away from comfortably running that distance with the jogger.

Maybe I'll have to do more weekly workouts with Ada. Maybe.

We got home just as Stephen was returning from his speed workout. Today he did 3x2400 meters at 10K pace (5:23), jogging 800 meters recovery between each. He's going to kill the competition at the half marathon next month.

Another reader question I got after our first jogging stroller post was about how I keep Ada's toys from falling out of the BOB. The answer is quite simple: LINKS. We have a ton of 'em to spare, so I keep several attached to the canopy frame at all times so I can easily snap stuff on there.

It feels good to be able to run farther with the jogger. Ever since I pumped up the tires more, it hasn't been quite as painful to push around. And forget running . . . walking with it is like my favorite thing to do. I usually plop Ada in it and take an hour-long walk for her second nap of the day.

What goals have you worked toward lately?

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Day 4

2012-04-16T18:16:00.003-07:00

I'm still working my way through all of your amazing and supportive comments on my sugar addiction post. When I wrote it, we were getting ready to leave for a day trip to Ithaca. So, imagine my surprise when I returned home to find that so many of you could entirely relate.

But first, a couple cute photos from the weekend. Ada met her cousin (well -- MY cousin's gorgeous baby). Adorable.

Anyway, I'm on day 4 of a sugar-free experiment. Like many of you suggested, I decided it would be good to take a break from sugar for a while. To reset my system. My tolerance level that is so utterly out of whack . . . where not just one or two, but an entire batch of cookies is what is satisfying. Days 1 and 2 were actually quite easy. I had some motivation from all your comments and from this quest being so new.

Then day 3 (and my longest run since this time last year) happened. I suppose I should have called it, but running distance without the normal levels of sugar in my system was a shock. I felt tired. I felt like I was wearing weights around my waist.

I was a good 30 seconds slower than my usual per-mile pace. But if you look below, you'll see something interesting. I felt wiped. So, I looped around to our house at mile 9 and decided to take some Honey Stingers.

Look at how just a bit of extra sugars changed my pace! I need to get better at fueling myself again. I'll re-learn, I'm sure. I just feel like my body was still in a bit of, again, shock after so drastically changing my eating habits.

After the run, I filled my tummy with all sorts of delicious things. But no cupcakes, cookies, or other refined treats. I usually gorge myself after long runs. I figure I deserve it. Not this week! (I did end up baking a cocoa snack bar -- sans sugar with only 2 tablespoons of maple syrup in the entire thing. I'm still tweaking the recipe, but I'll be sure to share it soon. It was satisfying, but didn't invoke any of the binging habits I tend to get with other dessert-y treats.)

Day 4 has been the hardest day yet. I was home alone with Ada most of the day. Being home is one obstacle. I have all the food in our house at my disposal. Add to it the stress and emotions that go along with dealing with a cranky baby with no other adults in the house. It's . . . well . . . just difficult. But I've stayed strong. Drank water. Ate veggies. Fruit. Anything but what I really, really wanted to sink my sweet teeth into.

I don't know how long I'm going off sugar. A week? A month? Those were the most common suggestions. I'm going to start with a week and see how I feel. I think I'm going through some of the worst of the cravings and feelings right now. I remember when I used to occasionally detox in college, it always seemed like there was this hump I had to go over. Maybe I've hit it? We'll see, I guess.

In the meantime, I'm trying to find a way to satisfy my sweet tooth.

Fruit has been helpful, of course. And tonight's smoothie really hit the spot. It was basically this one, taken from an old post, minus the maple syrup . . . adding a tablespoon of natural, unsweetened peanut butter.

I'm hoping to continue making my way through all your comments soon. They are so thoughtful, so I'm trying to respond to each one. Thanks so much for your continued support. I'd like to write a more comprehensive, detailed post about this whole detox -- what I'm doing, how I'm feeling -- soon . . . but my head is MORE THAN fuzzy tonight because I'm in the height of when I'm usually flooding my system with the sweet stuff.

Breathe in. Breathe out.

If you'd like to celebrate Ada's 5-month birthday with us, check out Writing Chapter Three. We also wrote a bit about how we've found the $60 Sweet Spot with our grocery bill each week.

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Day 1

2012-04-13T05:36:00.005-07:00

The first step is always admitting you have a problem. Right? Well, that's what I did on Wednesday night after eating tablespoonful after heaping tablespoonful of chocolate chip cookie dough (from this delicious recipe). I had made a quarter batch. Probably a cup in all. And I couldn't stop myself from eating almost all of it in one sitting.

I looked at Stephen and said: "I'm seriously addicted to sugar. I need help."

This wasn't the first episode. I've been trying for weeks, no, months to lessen my sugar consumption. The day always starts out great. A bowl of oatmeal with fruit or some eggs and wheat toast. A lunchtime quinoa salad or hummus wrap. Healthy snacks, too. But at some point during the afternoon, I find myself utterly consumed by cravings. Not for just one cookie or piece of candy. But for a deluge of the stuff.

I try all the usual methods . . .

Drinking a glass of water to see if I'm simply dehydrated
Doing something -- like cleaning -- to distract myself
Snacking on something healthy, like carrots, instead
Attempting to sleep more at night or take naps to keep energy levels stable
Eating more throughout the day -- maybe I just need more calories?

When all else fails, I try eating just one dessert. Which turns into two. Ultimately three. And so on. I ~~think~~ know during my pregnancy, I let myself slide into some bad eating habits. Generally -- and still now -- I eat very well. I get my vegetables and fruits in and choose whole grains over processed crap. But in the final months of my pregnancy, I let myself eat more and more of the stuff I was craving. My weight gain was spot-on in the lower numbers of the normal range, so I thought all was well.

Those 4 pounds I lost last month? Yeah. After Easter, I'm carrying two of them around my mid-section. But make no mistake -- my motivation isn't entirely weight-related. I've never actually found myself completely addicted to sugar. Like entirely unable to stop eating it. Yesterday I tried my very best to just eat a small portion . . . and then at 9PM, I found myself mixing together another half batch of cookies. Eating several. Feeling awful physically and mentally about it.

I was nearly shaking.

So, what to do? You'd think being a breastfeeding mother would be enough to guilt me into better eating habits for the health of my child. Like with all other addictions, I need to do it for myself foremost. Today is a new day, and despite the fact that I've been telling myself that at the dawn of all days for the past several weeks, somehow this time it's different.

Last night I truly felt like I hit bottom. I mean, 9PM and I am pouring sugar into my mixer? Ridiculous.

Admittedly, it's difficult to have a food blog because I so much enjoy creating tasty recipes -- especially for baking. Like the Chevron Peanut Butter Cookie Bars. (Those didn't last long.) But I think -- at least for a short while -- the sweet stuff will have to be put on hold. Instead, I'll need to focus more on the healthy recipes. After all, (never home)maker is a healthy living blog. I guess I need to remind myself of that.

There's really no how-to part to this post. I don't know what I'm going to do yet. Take it one day at a time, of course. Today is day 1. Take some time to put together a list of resources. Look up methods that have worked for others. Really look at why I'm eating so much sugar in the first place.

The goal isn't to cut sugar out of my diet forever. I'm not into extremes like that. Plus, I think it'd be unrealistic to say I'll never eat another cupcake again. However, I think at least for a while I'll need to limit my sugar-intake quite dramatically to detox myself. Who knows what form this might take. Any ideas or experiences to share?

I'm writing this to admit to you all that I do indeed have a problem. I'm hoping that writing it out will help me finally do something about it. I very much appreciate your support! Here's hoping today is the first day of the rest of my life . . . less dependent on sugar.

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